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CANDY BAR - Twix Bars
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| Twix Bars Parade | |
| 12 | candy bars |
| INGREDIENTS | |
| Unsalted butter, softened, for the pan,, for the pan | |
| ¼ cup (½ stick) | salted butter, softened |
| ¼ cup | sugar |
| ¾ cup | all-purpose flour |
| ¼ tsp | salt |
| 1¾ cups (10.5 oz) | semisweet chocolate morsels |
| 1 (14-oz) bag | caramels, (about 2 cups or 50 caramels) |
| 2 Tbsp | half-and-half |
DIRECTIONS
Preheat the oven to 325° F. Grease a 9 × 5-inch loaf pan with unsalted butter. In a heavy-duty stand mixer, cream the butter and sugar on medium speed just until combined. In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three batches, mixing just until all the dry ingredients are incorporated. The mixture should be crumbly but hold together when squeezed.
Press the dough evenly into the bottom of the loaf pan. Bake for 24 to 28 minutes, or until golden brown. Turn the oven off. Remove the loaf pan and let the cookie layer cool in the pan for 10 minutes. Turn out on a cutting board to continue to cool.
Wipe the loaf pan clean and line with a sheet of parchment paper, leaving a 2-inch overhang on each side. Sprinkle 1 cup of the chocolate morsels in the bottom of the pan and place it in the still-warm oven for 5 minutes. Using an offset spatula, smooth the melted chocolate into an even layer. Freeze the chocolate layer in the pan for 5 minutes.
In a medium microwave-safe bowl, microwave half the caramels, about 25, with 1 tablespoon of the half-and-half for 1 minute, stirring every 30 seconds, or until melted and smooth.
Remove the chocolate from the freezer. Pour the caramel over the cold chocolate layer and top immediately with the cookie layer. Melt the remaining caramels and half-and-half, and spread another layer of caramel over the cookie layer. Return the pan to the freezer for 20 minutes, or until the caramel is set.
In a separate small microwave-safe bowl, melt the remaining ¾ cup of chocolate morsels on high heat for 1 minute, stirring every 30 seconds, or until melted and smooth. Let the melted chocolate sit for 5 minutes, then spread over the top caramel layer. (Do not worry about making the chocolate smooth, as the more you move the chocolate, the more it will mix in with the caramel.) Return the pan to the freezer to set, approximately 15 minutes.
Remove the candy from the pan by lifting the parchment paper lining straight up. Place the candy on a cutting board and, using a hot knife, slice the loaf into 12 equal pieces, each about ¾ inch wide, and peel the candy away from the paper. Let stand at room temperature for 10 minutes prior to serving. Store in the refrigerator for up to 3 days.
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